Prep 15 mins
Cook 30 mins
Don't let the amount of garlic in this put you off. Once garlic has been roasted it becomes very sweet and much less pungent.
- 3 heads fresh garlic, broken up and skins left on
- 1 medium white onion, peeled and finely chopped
- 4 tablespoons extra virgin olive oil
- 285 ml double cream
- 1 liter vegetable stock
- 1 large loaf ciabatta
- 2 tablespoons sherry wine or 2 tablespoons white wine vinegar
- 200 g whole blanched almonds, lightly toasted
- 3 oranges, peeled and segmented
- 1 bunch fresh coriander, leaves picked
- 1 bunch of fresh mint, leaves picked
- Roast the garlic cloves in a preheated oven at 180 deg C for around half an hour until soft to the touch.
- Meanwhile, take a large pot and slowly fry the white onion in 4 tablespoons of olive oil for about 10 minutes until really soft and translucent.
- Add the cream and the stock, bring back to the boil and simmer for 10 minutes, awaiting your garlic.
- Remove the garlic from the oven and allow to cool slightly before squeezing out all the sweet, golden paste. Whisk this into the soup. Discard the garlic skins.
- Remove the crusts from your ciabatta, rip up the bread into small pieces and throw into the soup. Add the sherry vinegar, then allow the soup to simmer for 5 more minutes.
- Whizz it until smooth in your food processor with your toasted almonds.
- Season nicely to taste and serve in big bowls sprinkled with some orange segments, torn up coriander and mint, and drizzled with a good lug of extra virgin olive oil.